What question did this study set out to answer?

To assess the effects of substituting rye flour with four legume flours at various concentrations on dough rheology, fermentation, and final breadmaking performance.

May 14, 2021SHILAP Revista de lepidopterologíaOpen Access

Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

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Authors

TBTatiana BojňanskáSlovak University of Agriculture in Nitra JMJanette MusilováSlovak University of Agriculture in Nitra AVAlena VollmannováSlovak University of Agriculture in Nitra

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Implication

Experimental study demonstrates that legume flour additions alter dough rheology and improve staling resistance in wheat-rye bread, suggesting viable formulation at low substitution levels.

Key Points

To assess the effects of substituting rye flour with four legume flours at various concentrations on dough rheology, fermentation, and final breadmaking performance.
Supplemented a 50:50 wheat-rye base flour with chickpea, broad bean, common bean, or red lentil flour at substitution levels of 5%, 10%, and 15%.
Monitored dough rheology using a Mixolab 2 and dough fermentation dynamics with a Rheofermentometer F4.
Evaluated loaf volume and physical baking quality using a Volscan analyzer alongside sensory panel evaluations.
Addition of legume flours caused dose-dependent weakening of the dough protein network while consistently enhancing resistance to starch retrogradation.
Most formulations generated sufficient fermenting gas volume, though elevated broad bean levels reduced fermentation gas and decreased final loaf volume.
Sensory profiling revealed that a 5% legume flour addition matched or outperformed control breads in flavor and aroma while producing darker crust colors.

Cite This Study

Bojňanská et al. (2021) studied this question.

synapsesocial.com/papers/69e9ef22607710246fccf6cb https://doi.org/10.3390/foods10051087

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Implication

Experimental study demonstrates that legume flour additions alter dough rheology and improve staling resistance in wheat-rye bread, suggesting viable formulation at low substitution levels.

Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

Discussion

Member takes

Implication

Key Points

Cite This Study

Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

Discussion

Member takes

Implication

Key Points

Cite This Study

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